Diced Pork 400g

£5.80

The Black Farmer free range diced pork is super lean, high in protein, tender and delicious. Diced pork is fabulous in hot pot. A top tip is to dust the pieces lightly in flour, before browning of in a little butter. This will add colour, flavour and body to the finished dish. This preparation is also ideal for pork shish kebabs. Marinate in your favourite spices and skewer with onion and green peppers. Serve with warm flatbreads, chilli sauce, shredded lettuce and tzatziki.

 

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It is important not to overcook lean pork, as it has a tendency to dry out. Learn how the meat feels to the touch when it’s cooked to your liking and check on it regularly.

 

Our free range pigs feed on grass and lead happy lives in the great British countryside. We work with trusted, local farms to make sure we have the best breeds for the season. At every stage, we support traditional farming methods and encourage a sustainable and ethical approach to meat eating. The practices our suppliers use reduce animal stress and lower food miles.

 

Even the best meat still requires expert preparation, so we work with master butchers who ensure our diced pork is in perfect condition. They also use their experience to cut the pieces to uniform size. This is not merely to make it look pretty on a skewer or on the plate but also to ensure that they cook evenly. We go to this extra effort to maintain the premium quality you have come to expect from The Black Farmer.

 

We vacuum pack our diced pork to keep the meat fresh for longer. This also makes it suitable for home freezing, just be sure to defrost thoroughly before cooking. The easiest way is simply to leave in the fridge overnight. Make sure to remove meat from the fridge at least half an hour before cooking.

Pack size is approximately 400g.

The shelf life of this product is 12 days from date of delivery.

Cooking instructions:

  1. Remember to remove your diced pork from the packaging, pat dry and bring to room temperature

  2. Pre heat your oven to 135 C temperature

  3. Next choose a suitable sized oven proof casserole with a tight fitting lid

  4. Season the meat just prior to colouring with good quality sea salt

  5. Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a head of garlic split in half

  6. Take a large, heavy based frying pan, and add a few drops pomace or vegetable oil

  7. Fry the pork on all sides in small batches then transfer to the casserole dish
  8. Next fry the mirepoix until lightly coloured

  9. Then add half a bottle of red wine, cider or a favourite local ale and reduce by two thirds then add 500 ml of essential cuisine chicken stock, 1 tablespoon tomato paste (optional) and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth

  10. Pour the sauce over the pork and cover

  11. Place in the centre of the oven and cook for approximately 2 hours 30 minutes, the meat should be tender when pierced with a meat fork

  12. Remove from oven, carefully take out the pork and keep warm

  13. Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the pork ready to serve

 

Product photography is representative only.  Sizes and thicknesses may vary.  Weights and portions will be as stated.